Can anyone give me a recipe for Kofta please?

This is from About.com Cooking for Two. I've tried it, and it's delicious.

•1 lb. ground lamb

•1 egg; lightly beaten

•1 sm. onion; finely chopped

•2 Tbsp. chopped parsley

•1 tsp. ground cumin

•1 tsp. chili powder

•2 tsp. tumeric

•1/2 tsp. ground cinnamon

•1/2 tsp. ground allspice

•Salt and pepper to taste

Preparation:

1. Build a hot fire in your grill.

2. Combine all ingredients in a medium bowl and mix by hand.

3. Shape 1/4 cup of mixture around a skewer to form a flattened sausage shape three to four inches long.

4. Grill for about five minutes per side.

5. Serve topped with yogurt mixed with lemon juice and crushed garlic.

Kofta is a 2 step process. First step is to make the meatballs. For this you need minced meat that's been minced twice. Add 1 mashed potato to half a kilo of meat. Add grated onions, full tea spoon of garlic and ginger paste. Add salt, chillies, garam masala and dhana jeera. Make the balls and deep fry them. Then second step is to make a curry seperately by browning 3 thinly sliced onions, add half tea spoon garlic and ginger paste once onions are brown. Add 2 grated tomatoes and 1 tea spoon of tomato paste. Again add salt, chillies, garam masala, dhana jeera and haldi. Once curry is done, add the fried meat balls. You can also add hard boiled eggs that are cut in half. Preboil the eggs till they're ready then add them.

North: Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)

2 lg Russet potatoes, boiled,

-peeled, mashed 1/2 c Green peas, fresh or frozen

1/4 c Shredded Cheddar cheese

1 Fresh hot green chile,

-chopped 1/2 ts Ground coriander

1 ts Cumin seeds

1 1/2 ts Salt

1/4 c Chopped cashew nuts

1 tb Raisins

3/4 c Chick-pea flour or corn

-flour (see note) 1 c Water

Mild vegetable oil for deep -frying SPICY CREAM SAUCE: 8 Whole cashew nuts

2 Whole cloves

1 pn Nutmeg

1/2 Inch cinnamon stick

1 Garlic clove, peeled

2 tb Unsalted butter

1 lg Onion, grated

1 pn Turmeric

2 ts Paprika

1/2 ts Ground coriander

1/2 ts Cayenne pepper

1 ts Salt

1 c Half-and-half

1 c Water

1/2 c Heavy cream

2 tb Chopped fresh cilantro

Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce. The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt, if desired. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.) The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May be prepared 2 days ahead, cooled, covered and refrigerated.) Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.

On the page below

http://retete-culinare-diverse.ro/en/search.php?ke...

will find the recipes for

Besan Kofta Curry

Peas Kofta Curry

Lamb Kofta with Yogurt Sauce

Beef Kofta In Cream Sauce

and more...

www.recipezaar.com/recipes.php?q=kofta - 57k - Cached